Indian River Soup

I’m not well and I just want some soup with good bread and butter. The boy is cooking though I keep padding out from the bedroom with the instructions. Indian River runs through Florida and I found this recipe in a much loved old American cook book. I imagine this soup was served as an appetiser in elegant hotels along the river. It’s light and it’s what I’m after.

1 can Italian tomatoes, with their juice

1 carrot, grated

1 small onion, finely chopped

1 bay leaf

Rind of 1 lemon

6 whole peppercorns

3 cups chicken broth

½ cup vermouth

2tbsp sugar

¼ tsp salt

¼ tsp white pepper

½ cup freshly squeezed orange juice

Rind of 1 orange, cut into 1/4 inch thick strips, or ideally using a zester

2tbsp chopped parsley

Combine the tomatoes, carrot, onion, bay leaf, pepper corns and lemon rind in a pan and bring to the boil. No frying, so nothing for him to burn. As you know I think Cirio tomatoes are the best- we’re using chopped ones as whole ones are often canned under ripe, to help them keep their shape.  He’s trying to cheer me up and playing John Adams’ Naïve & Sentimental Music on the CD player. It’s working. Simmer for 10 minutes.

Pass it through a Mouli on the finest blade, taking out the peppercorns and cloves first, or sieve.

Put the liquid back in the pan and add the chicken broth. Ideally this would be fresh but we don’t have any so he’s using a Knorr stock pot. Pour in the vermouth. We have the strangely named Noilly Prat in the house. Once it comes to the boil, stir in the salt, pepper and orange juice. Strip the rind from the orange before you juice it as it will be easier.  Get the boy to check it for salt and pepper to see if it needs more. It often does.

Garnish with the orange strips and parsley; though make sure the parsley is really finely chopped. 

Sweetly the boy has served this in a large tea cup with a salty pretzel. The rest of it is going in the fridge, as it is just as good chilled.